Description
Zucchini boats filled with a savory mixture of spinach, mushrooms, and ricotta are a delightful way to enjoy healthy ingredients. Perfectly baked until tender, these edible canoes offer a burst of flavor in every bite. Ideal as an appetizer or main dish, they are visually stunning and versatile enough to please any crowd. Whether for family dinner or entertaining guests, these zucchini boats will have everyone asking for more!
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh spinach, chopped
- 1 cup cremini mushrooms, diced
- 1 cup whole milk ricotta cheese
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Halve the zucchinis lengthwise and scoop out the insides to create a boat shape.
- In a skillet over medium heat, add olive oil and minced garlic; sauté until fragrant.
- Add chopped mushrooms and spinach; cook for about 5 minutes until wilted.
- Remove from heat and stir in ricotta and parmesan until well combined.
- Stuff each zucchini half generously with the filling.
- Bake in the preheated oven for 25-30 minutes, or until tender and golden on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg